Pizza ovens reach scorching temperatures to bake pizza in under a minute but most bakers don’t have one of these at home. So what is the perfect baking time for pizza in a home oven? And what temperature should one be set?
Baking at high temperatures (800+ Fahrenheit) makes pizza with a crispy base and a puffy crust. Yet most home ovens don’t go higher than 450-500 degrees. At this temperature, a thin pizza that’s lightly topped will take 10 minutes to bake. If the base is thicker or has lots of toppings, the pizza baking time will be around 15 minutes.
Pizzas are best cooked in temperatures between 800-900F. However, most home ovens can’t get that hot. So home bakers and cooks are usually set at around 450-500F. But obviously, pizza is better to cook at higher temperatures.
To have the best, crispy crust with a soft centre, you will first need to preheat your pizza stone to at least 400F. This will take at least 15 minutes, and sometimes up to an hour. If you don’t preheat your pizza stone, the whole point of using it is wasted.
Baking pizza on a regular home oven at around 450-500F should be done in about 10-15 minutes. Even if the oven is preheated, the cooking time will vary depending on the size and thickness of the dough. You can also rotate your pizza once or twice to ensure equal cooking.
There are a number of ways your pizza can end up damp and soggy. Adding too many toppings or toppings which release water is the most common cause. Switching the mozzarella cheese from the soft balls to a hard variety will often fix this. Cooking the pizza at a higher heat for a shorter time also prevents soggy pizzas.
If your pizza keeps on sticking to the surface of the stone, there are several possible causes. The dough may be overly wet or there could have been torn. If so toppings will fall through and stick to the stone or parts of the oven. It’s also important not to remove the pizza too quickly, let it get crispy first.
A light flour dust on the pizza peel will help to release the dough as it slides into the oven. It’s best to give the stone a brush or wipe it with a tea towel after each pizza is baked. This will prevent any flour that’s left on the stone from burning.
When the bottom of the pizza is not cooking, the most common reason is that you’re baking at a temperature that’s too low. Some factors to also consider are the baking time, the thickness of the dough, and the amount of toppings. Baking a thick dough with a lot of topping in a short span of time isn’t going to work in a home oven.
No! Whether you’re trying to make the pizza don’t stick to the stone or want to season or clean it, you shouldn’t put oil in it. Excessive moisture from water or oil can lead to your pizza stone getting cracked. Always make sure that your stone and oven are always dry before baking.
Hi, I’m Gareth Busby, a baker, bread baking coach and college lecturer. I’m here to help you make better bread and learn about the baking industry.
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